Jumbleberry Crumble
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?
As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits; "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.
For US cup measures, use the toggle at the top of the ingredients list.
Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?
As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits; "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 1 serving
For the Crumble Topping
- 100 grams plain flour
- ½ teaspoon baking powder
- 50 grams cold butter (cut into small cubes)
- 3 tablespoons demerara sugar
For the Filling
- 100 grams frozen summer fruits (unthawed)
- 1 teaspoon cornflour
- 2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)
For the Crumble Topping
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ stick cold butter (cut into small cubes)
- 3 tablespoons turbinado sugar
For the Filling
- ¾ cup frozen summer fruits (unthawed)
- 1 teaspoon cornstarch
- 2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)
Method
You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.
- Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand.
- This is such a small amount, it's not really worth getting out the heavy machinery.
- Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo).
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornflour and sugar over the top. Stir around a little.
- Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.
You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.
- Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand.
- This is such a small amount, it's not really worth getting out the heavy machinery.
- Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo).
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornstarch and sugar over the top. Stir around a little.
- Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.
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Show more commentsFantastic recipe. So easy to make. Before I started making this crumble, I tested one of my coffee cups in the oven (filled with water) at 220 for 20 minutes to ensure it could withstand the heat. I’ve made this recipe 3 times now and it’s been popular with all my dinner guests. I serve the jumbleberry crumble with French vanilla ice cream. Yummo!!
This is lovely! I also make a mix of equal quantities of butter, plain flour and demarara sugar and whiz until it turns into sand. Then I add a handful of chopped toasted hazelnuts and two handfuls of jumbo oats and mix. This mix goes into a click box in the fridge to top any fruit of choice.
Just made the jumbleberry crumble as it was a rainy day and I felt like baking something. I had a bag of frozen mixed berries so gave it a try. I made one larger crumble rather than several individual ones, but it was yummy nevertheless. My husband loved it and wants another one soon! Note: I found I was out of vanilla extract, so I skipped it, and no harm done.
This looks very yummie and the type of comfort food I am looking for with this stormy weather ! Only, before going ahead I wonder : how to I ensure that my cup will take the 220 heat and will not crack and break ?
Love this dessert, I make it throughout winter.
I used to make this for chalet guests on skiing holidays in the French Alps, they loved it! Great after a day on the mountain & dead easy to make for a busy chalet host!!!
This crumble is delightful!!! My family loves it! I am never without frozen berries & crumble topping in the freezer as I make this almost every week!! Fab-u-lous!!
This recipe is yummo. I add double the amount of cornflour and sometime I add flaked almonds to the crumble mix.
Perfect just go do it, just follow her instructions and you will be fine.
It's the third time I've made this delicious pud and just had it for tea today. First time I made it I put cornflour in the mix but it turned out too dry. The last two times I've missed out the corn flour and it's been perfect. I suppose it depends on what frozen fruit you buy as to the amount of water it contains. I use a 500g bag of mixed berries with double amount of crumble (200g P flour) and make one large pud. Cook at 220c for 35-40 mins. Enjoy!
I really like this recipe! Very easy and quick to make! I'm just wondering wich flavour icecream you have put on the top?
Tried the Jumbleberry Crumble.. Absolutely amazing and rustic! good home food!